Author Archives: Matt
Young pigeon in grain puff pastry with foie gras and fig chutney
Sea scallops
Net-fished lobster and chanterelle mushrooms
White truffle and mushroom broth
Tuna tartare, caviar, green jelly, wasabi
Marinated eel, pumpkin soup, pancake with horseradish jelly
Shrimp fritters
Escargot
Duck confit
Tripe with morel sauce
Broken Kindle
It is sort of pretty. I bent it while sleeping on the redeye from San Francisco to Paris.
